Description
A rich, moist chocolate cake studded with crunchy toasted pecans and topped with a velvety chocolate pecan frosting. This decadent dessert combines two of America’s favorite flavors for a perfect balance of sophisticated flavor and comforting sweetness.
Ingredients
Scale
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed recommended)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup hot coffee
- 1½ cups chopped pecans, lightly toasted (plus extra for garnish)
- 1 cup unsalted butter, softened
- 3½ cups powdered sugar
- ⅔ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
- ½ cup finely ground toasted pecans
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the center. Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- In a separate bowl, beat the eggs slightly, then add buttermilk, oil, and vanilla extract. Whisk until smooth and well incorporated.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Then, carefully pour in the hot coffee while continuing to mix slowly.
- Gently fold in 1 cup of the chopped toasted pecans, saving the remaining ½ cup for the frosting and decoration.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes cool, beat the softened butter in a large bowl until creamy. In a separate bowl, sift together the powdered sugar and cocoa powder to remove any lumps.
- Gradually add this mixture to the butter, alternating with small amounts of heavy cream. Mix in the vanilla extract, ground pecans, and salt until the frosting is smooth and fluffy.
- Place one cake layer on a serving plate or cake stand. Spread about 1 cup of frosting evenly over the top.
- Place the second cake layer on top and cover the entire cake with the remaining frosting.
- Press the reserved chopped pecans around the sides of the cake and arrange some on top for a beautiful presentation.
Notes
- Toast pecans for 5-7 minutes in the oven to enhance their flavor profile.
- For high altitude baking, add an extra 2 tablespoons of flour to compensate for atmospheric differences.
- A completely clean toothpick often indicates an overbaked cake; look for a few moist crumbs instead.
- For a professional finish, first apply a thin ‘crumb coat,’ chill for 15 minutes, then add the final layer of frosting.
- If your kitchen is warm, refrigerate the frosting for 10-15 minutes before assembling the cake.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 48g
- Sodium: 410mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 75mg
Keywords: chocolate pecan cake, dessert, layer cake, chocolate frosting, pecan dessert, holiday baking, homemade cake, chocolate dessert, special occasion cake